Tomato and Pepper Lasagna
Comforting layers of pasta, tomatoes, peppers and cheese. So good and so filling! A definite hit in cold-weather months.
- 24 ounces store bought marinara sauce
- 1 cup canned diced tomatoes, fire-roasted, drained
- 1 cup part-skim ricotta cheese
- 1 cup shredded parmesan cheese, Parmigiano-Reggiano suggested
- 1/4 cup fat free egg substitute
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 6 items uncooked lasagna noodles, regular or whole-wheat
- 1/2 cup roasted red peppers (packed in water), cut into strips
- Preheat oven to 350 degrees F.
- In a small pot, combine marinara sauce and tomatoes; set over low heat and simmer for 10 minutes to allow flavors to blend.
- Meanwhile, in a large bowl, combine ricotta, mozzarella, and Parmesan cheeses; stir to combine. Stir in egg substitute, salt, pepper, and oregano. 4. Spoon 1 cup of sauce in bottom of an 11- X 7-inch glass baking dish. Arrange 2 lasagna noodles over sauce, down center of dish. Spread half of cheese mixture (about 1 1/2 cups) over noodles; top with pepper strips. Place 2 more noodles on top; spread with remaining cheese mixture. Top with 1 cup of marinara sauce; place remaining 2 lasagna noodles on top. Spoon remaining sauce over top and gently press down on lasagna.
- Cover dish loosely with aluminum foil; bake for 40 minutes. Remove foil; bake until sauce is lightly browned and noodles are tender when tested with a knife, about 10 to 15 minutes more. Remove from oven and let sit for 5 minutes to firm up slightly. Slice into 8 pieces and serve.
- Recipe courtesy of Weight Watchers
Per serving: 249 kcal cal., 10 g fat (5 g sat. fat), 809 mg sodium, 3 g fiber, 6 g sugar, 16 g pro., 0 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet